Delectable kebabs, scented biryani, and airy, ethereal desserts.
The metropolis in India's north of Lucknow has forever been a dream destination for epicures, with locals and visitors alike swearing by its superb cuisine.
A Global Honor
Recently, The United Nations Educational, Scientific and Cultural Organization designated it as a City of Gastronomy within its Creative Cities Network – placing it on a exclusive list of world cities and igniting hopes that it will highlight Lucknow's sublime food. With this status, it joins a global network of more than four hundred cities across more than 100 countries committed to promoting "innovation as a driver of sustainable urban development".
The accolade "is a testament to its centuries-old gastronomic legacy and vibrant culinary scene," according to a official from UNESCO's regional bureau for South Asia.
Lucknow is only the second Indian city – following Hyderabad, which was chosen in 2019 – to secure a position in this prestigious list of seventy urban centers internationally.
A City Defined by Food
The honor for this time-honored city comes as no surprise to its residents or passionate food lovers. Many share the view that it is "a recognition that was delayed".
With the UNESCO accolade, this beloved, chaotic, and diverse city – the administrative center of India's most populous state – is finally in the global gaze for what has always characterized its soul: an immense devotion for food.
"'What's for dinner, how should it be prepared' is a continued conversation from waking up until night in many homes," notes a local cultural expert. "And you are often evaluated by the excellence of food that comes out of your kitchen."
A Royal Culinary Legacy
The City of the Nawabs – as it's often referred to after its historic opulent Muslim rulers – is famed for its succulent kebabs and a distinctive take on biryani that were conceived, refined, and elevated to sublime levels in their royal kitchens.
These kitchens of the nobility were epicenters of culinary innovations, merging Iranian and native Indian styles to create what became known as the cuisine of Awadh.
It was in this era that Lucknow's most famous kebabs were developed. Legend has it that the mutton galouti was devised to cater to an elderly nawab who had no longer had his teeth. His cooks ground the meat with raw papaya, kesar, and a blend of spices and made it so fine that it needed no chewing.
But arguably the most significant contribution of the chefs of Awadh was the slow-cook Dum pukht technique, where food is prepared on a gentle, slow heat, with the pot's lid securely sealed with dough.
Beyond Kebabs and Biryani
Apart from the famous kebabs and biryani, the culinary masters also built up a repertoire of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a rich bread pudding).
However, Lucknow is not just about kebabs and biryani – the region is also a vegetarian's paradise.
The local traditionally vegetarian community's cuisine doesn't just celebrates local ingredients but also provides the city its meticulously prepared Indian desserts, sweets, and unique street food, like chaat – tangy fried snacks.
Time-Tested Food Joints
Nearly on countless corners, there are little shops and kiosks – lesser-known delights that are wildly popular with the locals.
In the city center of Hazratganj, huge crowds start milling around from early morning at a renowned tea stall to get a steaming cup of spiced tea with milk, served in kulhads, along with incredibly soft buns lathered with hand-churned white butter.
In the morning, one can head to a simple joint operating in the old city area of Aminabad. Nearly 150 years after it was set up, the place is still highly popular for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Preserving Tradition for the Future
The city also boasts remarkable treats of the season, such as makkhan malai, a frothy dessert savored in the winter. The process of making it is precise and demanding. The vendor hand-churns the milk and then sets it out at night, allowing the dew to give it its unique frothy texture.
On crisp mornings, street vendors are often seen in historic neighborhoods like Aminabad and Chowk. A number of however note that their children do not want to take up the art.
A renowned chef from Lucknow has frequently stated that the city's immense food legacy positions it among the best of the Indian street food experience. The real value from the UNESCO recognition, it is believed, will be realized only if Lucknow can now build recognition about its under-the-radar eateries.
Every dish in Lucknow comes with a history – crafted by family-run food businesses, from modest street carts to bustling restaurants, and secret family recipes.
The worldwide honor, it is anticipated, will motivate more people worldwide to explore these narratives and visit the city to savour the culinary delights of Lucknow.
